a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough
Fibrin (formerly considered as one of the "animal humours").
The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread.
A gluey, sticky mass of clay, bitumen etc.
Origin: From gluten, from gluten.
the viscid, tenacious substance which gives adhesiveness to dough
Origin: [L., glue: cf. F. gluten. See Glue.]
Gluten is a protein composite found in foods processed from wheat and related grain species, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Gluten may also be found in some cosmetics, hair products, and other dermatological preparations. Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein. The fruit of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination. True gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from true gluten.
Chambers 20th Century Dictionary
glōō′ten, n. the nitrogenous part of the flour of wheat and other grains, insoluble in water.—ns. Glu′tin, Glī′adin, the separable viscid constituent of wheat-gluten, soluble in alcohol. [L. gluten, the same as glus. See Glue.]
The numerical value of gluten in Chaldean Numerology is: 8
The numerical value of gluten in Pythagorean Numerology is: 7
Sample Sentences & Example Usage
Grains affect the thyroid, but gluten is especially the problem here because gluten looks a lot like the thyroid and so it can make your body attack the thyroid.
I’m not necessarily saying that gluten is the devil to everyone but its certainly the devil to enough people out there that it was a logical choice to make The Little Beet gluten free.
In my clinical experience I see some people go on a gluten-free diet because they genuinely feel better when they're gluten free. Sometimes it may be because they're eating less, they’re eating healthier - more fresh real foods as opposed to fast food.
This is just another fad diet that science doesn’t support at this time, especially when it comes to athletic performance, the take home message at this time, whether you’re an athlete or not, is eat whole natural foods and don’t worry about gluten unless you are actually gluten-intolerant.
So I think it's an intriguing fact that there are African American people that choose to go gluten-free because the fact that they embrace the diet along with the fact that the diet is more expensive and nevertheless they do follow it, that it's clearly not because of fashionable reasons, but because they feel that was the best way to control their symptoms, you can't necessarily say that (gluten) sensitivity is more frequent among African-Americans because of this – that would be a stretch.
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Translations for gluten
From our Multilingual Translation Dictionary
- lipeklis, glutēnsLatvian
- клейковина, глютенRussian
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